Tuna and vegetable pasta casserole | Heart and Stroke Foundation

Ingredients

• 2 green onions, chopped
• 1 tbsp (15 mL) chopped fresh flat leaf parsley
• 3 cups (750 mL) whole wheat fusilli or rotini pasta
• 2 cups (500 mL) diced mixed frozen vegetables
• 1 tbsp (15 mL) soft non hydrogenated margarine
• 3 tbsp (45 mL) all purpose flour
• 1/2 tsp (2 mL) each dried thyme and basil leaves
• 3 cups (750 mL) low fat milk
• 1/4 tsp (1 mL) freshly ground black pepper
• 2 cans (170 g/120 g drained) low sodium solid light tuna in water, drained
• 1/3 cup (75 mL) shredded light old cheddar style cheese
• 1/2 cup (125mL ) fresh whole wheat breadcrumbs
• 1 tbsp (15 mL) soft non hydrogenated margarine, melted